This Vegan Creamy Chocolate Avocado Ice Cream is not only super chocolatey, no churn, and delicious, but is healthy for you!

This is the hottest summer ever! That means I am inhaling the fruits in our kitchen because the heat is ridiculous. We got some out of season avocados (YAY) and they weren’t even ripe – let’s just say they ripened up way too quickly. So, what happens when you have an avocado that you need to use?

I’ll tell you what happens! You’ll make it with chocolate fearlessly and gleam with excitement at all the possibilities of what could happen! You hope that it turns out amazing! You make chocolate avocado ice cream, and then you taste it, and marvel at absolutely amazing it is!

This chocolate avocado ice cream was THAT ice cream. I’m sure we’ve all seen the avocado in chocolate and maybe thought “uh” but I thought I was finally up to the challenge. I can now honestly say that this was one of the best ice creams I’ve had!Find that intriguing? Let me describe it!

I didn’t taste the avocado. Really, I didn’t. I won’t say it tastes exactly like ice cream with egg yolks and heavy cream (d-uh) but the avocado is the healthy fat substitute since the ice cream needs fat so it can be nice and creamy. I would say it adds a lightness to the ice cream, so you aren’t left dying for water after eating it at all, but mostly the chocolatey flavour is definitely satisfying.

Mr. Bakes loved it. Let me be clearer – he “hates” chocolate – I know, I know. I’m trying to hypnotise it out of him. He said he could eat this easily, and actually did. I was shocked. Guys, if a chocolate hater fell in love, don’t you think this is totally worth the try?

Seeing as how I don’t own an ice cream maker, I made this sans ice cream maker. It was pretty easy to make, and stood up way better than ice creams with eggs and heavy cream that I have made. I’m going to say this again – you don’t taste the avocado.

To me, avocado has a very neutral taste anyway, which is why I love it so much, since you can flavour it to your liking. I can’t explain how deliciously creamy this is! Just try it, trust me. It’s perfect for this ridiculous summer heat too, the perfect way to cool down.

And let me not forget, this ice cream IS healthy. Yup! Every ingredient benefits your health, from antioxidants, to all the crazy healthy fats of the avocado, to the coconut milk. That means I won’t judge you if you eat it all for dessert. You know what would go perfectly with this ice cream? A warm vegan chocolate brownie on top. Uh, yes.

Psh, I wouldn’t judge you if you ate it all for breakfast. It’s technically a harder healthy chocolate smoothie, right?

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

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If you try this Vegan Creamy Chocolate Avocado Ice Cream, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

93 comments

You and me are the same – I refuse to buy an icecream machine too. I feel very old school but at the same time a lot of labor of love goes into the ice cream this way. And who thought avocado and chocolate ice cream! Yum!

A harder chocolate smoothie hahaha I love the way you think, Jessica! Itried avo ice-cream for the first time ever a couple of days ago and I was shocked at how awesome it was! Your version looks incredible!!
Hope you have a fabulous week! xx

Jessica, I’m drooling like crazy over here! I’ve always wanted to try avocado chocolate something and this ice cream is going to the top of the list! Also, on a totally unrelated note–have you ever swam in any of the bioluminescent bays in Jamaica? My husband and I are batting around the idea of visiting Jamaica in January (mostly to escape our horrendous winter) and thought the bays looked amazing!

Thanks Amy! I can’t let you beat me to it LOL. Glistening Waters Luminous Lagoon is where I would recommend – we plan to do it before the year is over. It terrifies me but it’s so cool at the same time!! When I do it I will let you know

I am pretty blown away. This chocolate ice cream looks amazing – can’t hardly believe it’s made with avocados. I can’t believe the Mr. is not into chocolate but I’m glad he enjoyed this so much. I would love to taste it! : ) And those nonpareil sprinkles are my favorite. Kudos on making it w/o an ice cream maker, too.

Jess, you totally read my mind. I was literally just thinking of making ice cream with avocado this morning and now your wonderful recipe fell into lap. This is perfect! Thank you thank you thank you for making a no-machine version. I can’t bear the thought of buying another pricey appliance so I’m gathering all the no-machine ice cream recipes I can find. And girl, this is totally a health food. I’m going to make it and I’m not sharing with anyone!

you are an ice cream maker genius, Jessica!
I love the fact that this is a healthy ice cream … but it sounds so tasty as well. I love avocado and wouldn’t even mind if you could taste it … haha!
P.S. Your man doesn’t like chocolate? Wha …?

My mister also hates chocolate – I still can’t understand why, but I’ve always said that’s probably the best thing that could have happened to me. I already consume more than I should and can’t even begin to imagine what life would be like if he was just as obsessed, haha.
This ice cream – you’re a GENIUS, girl! It’s a must, must, must make! I can barely believe that this awesomeness is healthy. So good!

girrrl you are making me a believer!!! I’ve been one of those avo-choco skeptics too, but you are really taming any worries I might have bc omg ICE CREAM. this looks so fluffy and wonderfully smooth, 100% pinning this bad boy 🙂

Holy moly, this looks incredible Jessica! I love love love that you made this with avocado and coconut. I could eat ice cream all day if I could so the fact that this is healthier and doesn’t require me to lug out the heavy ice cream maker sounds perfect! Pinning 🙂

It has been so overcast here for the past few days and we’ve been getting downpours every afternoon. It us such a nice change from the hot sun beating down everyday. Although, it has been overcast, I am always still in the mood for ice cream! I”ve been wanting to try avocado based ice cream for a while and this looks so good! I can’t wait to try it!

NO WAY there’s avocado in there, Jessica!! This ice cream looks so, SO good – just like rich and creamy classic chocolate. I’ve seen recipes pairing avocado with chocolate but haven’t taken the plunge in testing them out before. You’ve really inspired me to give it a go! When I do though I will most definitely eat it for breakfast! 🙂

Omg, so because I can rarely find cocoa powder that’s vegan – and i couldnt wait anymore, so I just ran with the basics. Its freezing right now and looks soo creamy and delicious i cant wait to try it. Instead of chocolaté, i used à similar portion of peanut butter (which I love) and half à banana with some cardamum. Im not à fan of uber sweet deserts, so if like me you love peanut butter. Its an alternative ha! Oh and I added à bit of maple syrup. I have a betty crocker chocolaté frosting thing, which surprisingly is vegan, and some left over coconut milk. So that can be reduced to some chocolaté syrup for topping. Hmmm. Omg typing about all this is making me more eager to put it in My belly. Ohhh if we could speed up the freezing process!

Hey Xaiver! So excited that you’re trying this – let me know how it tastes with all your variations because it sounds SO yummy and I’d love to try your version!! BY the way you can buy vegan cocoa powder on Amazon. Surprisingly enough, Hershey’s Cocoa Powder is vegan! PETA has a great list of vegan baking products http://www.peta.org/living/food/baking/

Trying this recipe right now, without an ice cream maker….Question: Should I freeze for one full hour and then wisk every 20 minutes for the last 4-5 hours or start wisking every 20 minutes from the beginning of freeze time.

Hi Jodie! Every 20 minutes from the beginning of freezing time. After the first hour of whisking, you could whisk probably once an hour, but you would get maximum results if you did it every 20 minutes. Just ensure you store is in a freezer safe container to avoid ice!

Hi Jessica, OMG! I wanted to make this just as you said, but only had 300ml coconut milk, so added 100ml cream (my bad!), then didn’t have maple syrup so added agave nectar. THEN, was going to freeze it, but had to have a little taste, and it tasted just like those SUPER-unhealthy chocolate puddings from a box I had as a child, so I must apologise, but it didn’t make it to the freezer at all! Your recipe is SO delicious just as a fridge pudding! Will make the ice-cream one day I promise. Thank you for a fantastic recipe.

Hello,
I know the comments are mainly 2014. Its 2016 and I’m curious as Tom Brady eats avocado based ice cream I decided to google it and ended up here. I have a couple of questions. Avocado the big green ones or the smaller bumpy skinned ones that turn dark when there ripe. Well actually what do those big green ones with the smooth skin look like when they’re ripe? I’ve only made Alton Browns guacamole with the small bumpy skinned ones. What would happen if you stuck it in the freezer and didn’t whisk it because you forgot about it? I’m going to try this so I want to buy the right stuff.
Thanks in advance if anyone is still following the old blog.

Hi Jessica! I have a question – This ice cream recipe looks utterly amazing and I would love to try it out, except that avocados don’t exactly sit well with my stomach. Do you think (based on cooking experience) that I would be able to replace the 4.5 oz of avocado with 4.5 oz of canned pumpkin as both ingredients have similar thick yet creamy textures? I know I would end up with an added pumpkin flavor to the chocolate (which I am okay with), but do you believe the replacement would be possible or is the avocado absolutely essential?

Sorry that I’m just seeing your comment! I can’t say yes for sure but I think you should try it! They are both creamy fats but avocado is a lot more like heavy cream in terms of fat than pumpkin is. Let me know how it turns out!

I tried this today and was blown away by how wonderful it is! So smooth and creamy. (I only had a can of “lite” coconut milk on hand but decided to give the recipe a try with it anyway, and it worked great.)

I’m curious as to how strong the coconut flavor is? Every time I try coconut ice cream from the store, it is just too strong a coconut flavor. (I like coconut but for some reason I don’t like coconut ice cream or things fried in coconut oil). I do have lactose intolerance so need to find something other than milk based.

Honestly it tastes like chocolate ice cream! You do taste some coconut, but it isn’t overpowering (like coconut oil). The avocado neutralises that flavour a bit. I may not be the best judge, I love coconut, but it’s not what you taste when having these. I hope you try it and enjoy it!!

Okay I deliberately googled chocolate avocado ice cream as I knew if I had thought about it surely someone
had created it! I have made avocado ice cream years ago and my family loved it! Someone suggested adding alcohol to the recipe to keep it creamy so I think I might add something … not sure which one yet but since you really can’t taste the avocado wouldn’t any liquor that goes well with chocolate work? Maybe even a chocolate liquor!? I’m just unsure about how much I could add and if so perhaps cut out the maple syrup???
Thank you for your input!!

Chocolate liqueur sounds great for this! I think you should taste both, and see which is sweeter, maybe half maple, half chocolate liqueur? I can’t guarantee it since I’ve never tried that before. I can guarantee that this is super creamy as it is though! Good luck and let me know how it turns out!!

I just put this in the freezer and the mixture was so runny – I expected it to be a lot creamier before going in, so I hope it turns out all right. By the way, there should be a way to hide the comment section because it makes this page ridiculously long!

Runny, like a liquid? Sounds like something definitely went wrong! It most definitely should be creamy, as other readers have described in the comments above. Are you sure you used the right measurements, like weight of the avocado, and full fat coconut milk? Hope it turns out well!

I’m going to use your recipe to make my son’s first birthday smash cake! He still doesn’t quite have the hang of chewing without gagging, but he LOVES ice cream! I’m going to freeze this in a cake shape and frost it with homemade whipped cream, just like a “real” cake – and this will be so much better! 😀 Thanks for the recipe!

HI! this looks amazing! My husband keeps talking about wanting us to make avocado ice cream and this recipe looks like the best…but we don’t have a kitchen scale. Do you have an estimate of how many cups or how many hass avocados make up the 4.5 ounces you call for in the recipe? Thanks!

I know this post is nearly 4 years old now, but do you know how many avocados you used to yield 4.5 oz? I have 3 small to medium avos but they’re whole with the pit and I don’t have a kitchen scale. Other recipes I’ve seen suggest 3 small to medium avos yield 12 oz of avocado meat. But tripling your recipe also seems crazy for 3 small avocados.

I’m on a very strict food budget and space is very limited in the fridge. I just can’t buy both coconut and almond milk. I tried to see if someone else commented about this but honestly tldr…there’s just too many comments to go thru, lol. A good problem to have tho!

Totally understand! Unfortunately the coconut milk can’t be substituted but you don’t need the refrigerated kind, you’d need the canned kind which is cheaper too. Since you’re using the whole container you wouldn’t need to refrigerate it at all, so you can keep it in the pantry! I hope that helps and that you enjoy it!

I made some this morning. It is absolutely gorgeous…. and I am not even vegetarian.. In fact if I didn’t freeze it, it would be a great chocolate spread for the vegan meringues that I made a few weeks ago.

This recipe turned out amazing!!! It tastes just like Coconut Bliss. I used frozen avocado chunks from Costco, substituted the regular water for probiotic water kefir, and added a tiny pinch of salt. Thank you for this recipe!